Everyone has that ONE food that just takes you back to the comforts of home growing up. My mom was such an amazing cook that I happen to have a lot of those ONE foods, but beef stroganoff may be my favorite. Surprisingly enough my very favorite came out of a packet, McCormick brand mix for stroganoff. Up until a few months ago it was still my go-to simply because of how easy and quick it is to throw together when you’re running short on time.
As tends to happen with me, I got a craving for stroganoff several months ago and had no sauce packets – GASP! Odd because I usually by about 5 at a time . . . (no lie) At any rate, I decided it couldn’t be that difficult to recreate so off I went. It took no more time to do this from scratch than it did a packet and my husband said he actually preferred it.
This makes a LOT of food, enough that all three of us had dinner with leftovers for lunch the next day and plenty for dinner the next night after t-ball practice. I really like the cold leftovers the next day!
Yield: 8 servings
1lb top sirloin, cut into thin strips (you can buy these pre-packaged at Kroger, I learned yesterday)
1 heaping tbsp. flour
1 heaping tbsp. corn starch
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. garlic powder
½ tsp. salt (plus extra)
½ tsp. pepper (plus extra)
Sprinkle of paprika
1 cup cold water
4 oz. plain Greek yogurt
4 oz. sour cream
1 large package egg noodles
Heat a large stockpot to boil with salted water and cook your egg noodles. These generally cook 7-9 minutes, so get the water going first in order for everything to finish on time.
Heat a deep skillet to med-high heat and drizzle with olive oil. Sprinkle your steak with salt and pepper and rub generously into the meat. Once your skillet is hot, drop in the steak and stir-fry until there is very little pink left, approximately 3-5 minutes. While the steak is cooking, combine all of your dry ingredients in a measuring cup, stir and add in the water, whisking well. When your steak is finished pour in your sauce mixture, stir, cover and reduce heat to medium-low. Let simmer for 10 minutes, stirring occasionally.
Once your sauce has thickened, add in the yogurt and sour cream and stir gently until mixed. Strain your cooked egg noodles and pour sauce over the top, stirring well.